Chicken-fried steak is a dish consisting of a piece of beef steak that is pounded, tenderized, breaded with seasoned flour, and pan-fried or deep-fried. It is a staple of Southern United States cuisine and is often served with a creamy white gravy.
Etymology and Origin
The "chicken-fried" descriptor refers to the method of preparation, which is similar to that used for traditional fried chicken, involving a dredging in seasoned flour and often a second dip in egg wash or buttermilk and flour before frying. The dish's origins are frequently traced to German and Austrian immigrants to Texas in the 19th century, particularly to their culinary tradition of Wiener Schnitzel, a pounded and breaded veal cutlet. German settlers adapted the technique to more readily available cuts of beef, such as cube steak or round steak, creating a distinctive Southern American dish.Preparation
The preparation of chicken-fried steak typically involves several key steps:- Tenderizing: A cut of beef, often a less tender cut like cube steak (which is mechanically tenderized) or round steak, is pounded thin to break down tough muscle fibers and ensure even cooking. This also increases its surface area for breading.
- Breading: The steak is then dredged in a mixture of seasoned flour (typically with salt, black pepper, and sometimes paprika, garlic powder, or cayenne). It is then dipped into an egg wash or buttermilk, and finally dredged again in the seasoned flour. This double-dredging technique creates a thick, crispy, and craggy crust.
- Frying: The breaded steak is pan-fried in a shallow amount of oil, lard, or vegetable shortening until golden brown, crispy, and cooked through.
Serving
Chicken-fried steak is almost universally served with a generous topping of cream gravy, also known as country gravy or white gravy. This gravy is typically made in the same pan after the steak has cooked, utilizing the pan drippings, flour, and milk or cream, seasoned heavily with salt and black pepper.Common accompaniments include:
- Mashed potatoes
- Green beans, corn, or collard greens
- Biscuits or cornbread
It can be served as a hearty breakfast item alongside eggs and hash browns, or as a main course for lunch or dinner.
Distinction from Country-Fried Steak
While the terms "chicken-fried steak" and "country-fried steak" are often used interchangeably, some culinary distinctions are made:- Chicken-fried steak traditionally involves a wet batter (egg wash or buttermilk) and a double-dredging in flour, resulting in a thicker, craggier, and often crispier crust. It is almost always served with cream gravy.
- Country-fried steak may be prepared with only a single dredging in seasoned flour, leading to a thinner, less craggy crust. While cream gravy is common, it is also frequently served with brown gravy (made with beef broth and drippings) or onion gravy.
However, these distinctions are not universally observed, and regional variations and personal preferences mean the terms are often used synonymously.